Amla-Turmeric Kanji
Amla-Turmeric Kanji is a golden-hued, probiotic-rich drink that celebrates the healing roots of Indian fermentation. Combining amla (Indian gooseberry) — a rich source of vitamin C — with turmeric, ginger, and mustard, this tangy-spicy ferment strengthens immunity, supports gut flora, and promotes natural detoxification. It's the perfect winter gut elixir — warm in essence, refreshing in taste, and deeply nourishing.
Ingredients
For a 2 L fermentation jar.
- 1.5 L filtered water (boiled and cooled)
- 6–7 amlas (about 250 g), preferably yellow, chopped
- 20 g fresh turmeric (about 2-inch piece), chopped into sticks
- 10 g ginger (about 1-inch piece), chopped
- 2 green chillies, slit and seeds removed
- 1 tbsp black mustard seeds, coarsely ground (8–9 g)
- 1 tbsp yellow mustard seeds, coarsely ground (8–9 g)
- 1½ tbsp sea salt (15–20 g)
- Kanji Spice Mix — 1 sachet (optional; replaces the mustard & salt above) ↗
Equipment
- 2 L glass fermentation jar
- Grommet lid and airlock
Method
Prepare the ingredients
Wash the amla, turmeric, ginger, and chillies thoroughly. Cut the amla into small pieces and slice the turmeric and ginger into thin sticks.
Sterilise the jar
Clean your 2 L fermentation jar with hot water and let it air dry completely to avoid contamination.
Combine ingredients
Add the chopped amla, turmeric, ginger, and green chillies to the jar. Sprinkle the mustard seeds and salt (or the Kanji Spice Mix) evenly. Pour in the filtered water and stir gently.
Seal the jar
Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out.
Daily shake
Shake the jar gently once a day to keep the ingredients mixed and promote even fermentation.
Ferment for 3–5 days
Keep the jar in a warm, shaded spot (around 25–30°C). Taste after Day 3 — the kanji should turn pleasantly tangy and aromatic.
Strain and store
Once the flavour develops to your liking, strain the liquid into clean glass bottles. Refrigerate and enjoy chilled.
Watch the walkthrough
Notes & variations
- Fermentation time: in cooler weather, allow 5–7 days for full flavour.
- Salt ratio: 2–3% of water weight ensures safe fermentation.
- Colour: turmeric naturally deepens the golden colour over time.
- Airlock lid: keeps gases flowing out and contaminants from entering.
- Storage: refrigerate and consume within 30 days for best results.
Amla-Turmeric Kanji is your go-to golden gut tonic — tangy, slightly spicy, and full of immunity-boosting goodness. This ancient Indian ferment blends amla's vitamin C with turmeric's anti-inflammatory benefits for a powerful everyday probiotic drink.
